Pork Fried Rice is one of my favorite Chinese-inspired dishes. The reason behind that is the pork used for the rice is indeed char sieu, a very traditional type of Chinese BBQ pork which is a rich golden brick red crust with a light sweet flavor. If you have never tried char sieu pork before, be a fan of pork fried rice – make your own with simple to prepare char sieu pork and boneless pork butt/shoulder. The key to this dish is to use a sweet pork meat.
For this Chinese inspired pork fried rice recipe, I used three different types of pork meat. I chose beef, pork shoulder, and chicken. I will break down these three cuts and use them in this article to help prep time for this Chinese inspired meal.
In cooking this Chinese inspired dish, I wanted to avoid using precooked or frozen ingredients because I did not want the skillet to get too hot. Instead, I used uncooked dry rice along with medium-high heat oil such as sunflower oil. I used a metal spatula to stir the dry rice in the skillet until it was nearly done, and then quickly removed it from the heat. The rice was not difficult to remove because it is quite thick.
Then, I added about two teaspoons of soy sauce, white pepper (more of what was needed), and two generous teaspoons of sesame oil. I placed all of this mixture in my cast iron skillet and cooked on medium-high heat. After about five minutes, my rice was almost completely done. I then turned the heat down to low. By the time we finished cooking the other side of the meal, the pork had been cooked well and the flavors had deepened.
To make the egg rolls, I used a pastry shell to press the dough in and then cracked the top end into four separate holes. Then, I rolled the pressed dough into ball shapes and laid them on a large baking sheet. I used a tablespoon of dried Chinese black tea powder and mixed it with four tablespoons of water to produce medium-brown egg rolls.
Once the egg rolls were cooked, I transferred them to a platter and put some shredded cheese over top. Then, I added another tablespoon of sesame oil and lightly ground pepper until my cheese was melted and the sauce had begun to look thick. I used the remaining tablespoon of black tea powder and mixed it with the remaining sauce and cracked pepper to form my simple yet delicious Chinese breakfast delight. Then, I sprinkled over some additional sesame oil, placed the rolls on a large toothpick and fried them in our cast iron frying pan, flipping them occasionally to ensure even cooking.
The finished product was two cups of moist, light browned rice along with two cups of chopped Chinese mushrooms and one cup of green onion. The rice was slightly thick but not extremely so, allowing for the use of a spoon to dip into the mixture to extract the delicious pork and mushroom taste. For the green onion, I used only half of a head of green onion and the result was a delicious coating for the top of the fried eggs. The eggs were lightly cooked but were still pleasantly crispy and delicious. I served the pork and mushroom dish with additional sesame oil and served the Chinese brown rice with two teaspoons of sesame oil and two teaspoons of ginger.
It was a very simple dinner, which came together rather quickly. I do not think there will be a problem cooking this next one since I have been using brown rice which is much easier to cook with compared to the long cook time of the other two grains. The other option is to use white rice which would also work, but takes a bit more time and effort in the cooking process. Regardless of which type of rice is used, this pork and mushroom rice dish is a hit for anyone at all who tries it. I highly recommend trying it for yourself.
